BLACK BEAN CHILI WITH CILANTRO
Try a delicious chili recipe from the Betty Crocker team chili cook off.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 5
Number Of Ingredients 20
Steps:
- 1n 4- to 5-quart Dutch oven, heat sherry and oil over medium heat. Add onions; cook until softened. Add celery, carrot and bell pepper; cook 5 minutes, stirring frequently.
- Stir in remaining ingredients except garnishes. Heat to boiling; reduce heat to low. Cover; simmer 45 to 60 minutes or until chili is desired thickness. Garnish individual servings with onion, cheese and a dollop of yogurt.
Nutrition Facts : Calories 400, Carbohydrate 70 g, Cholesterol 0 mg, Fiber 23 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 14 g, TransFat 0 g
BARLEY BEAN CHILI
Most folks have heard of barley soup, but this barley chili takes them by surprise. My variation features a delectable combination of beans and seasonings.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Cook barley according to package directions; drain. In a large saucepan, saute onion and green pepper in oil for 5 minutes. Add barley and remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 20 minutes.
Nutrition Facts :
BLACK BEAN AND BEEF CHILI WITH GREEN SOUR CREAM
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Toast the chiles in a saucepot over medium-high heat. Add the stock and simmer to reconstitute, 10 minutes, then puree with 2 to 4 tablespoons of the liquid until smooth. In a large pot or Dutch oven, heat the vegetable oil over medium-high to high heat. To the pot add the mushrooms and brown. Then add the meat, brown and crumble. Season the meat with the coriander, cumin, paprika, salt and pepper. Then add the onions, garlic, tomato paste, thyme, Worcestershire, bay leaf and cinnamon stick. Deglaze with the beer and add the beans and pepper puree and simmer 45 minutes. Remove the cinnamon stick and bay leaf. Serve right away, or cool, refrigerate and then reheat on the stovetop. When ready to serve, peel and pit the avocado. Puree the avocado, sour cream and lemon juice, and season with salt. Top the chili with the cheese, green sour cream and serve with the chips.
SOUTHWEST VEGETARIAN CHILI
My vegetarian daughter inspired me to develop this nutritious, meatless chili recipe. No one will miss the meat! I use vine-ripened tomatoes, cilantro and peppers from my garden plus fresh local corn from the farmers market. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender, 4-5 minutes. Add garlic, cumin and chili powder; cook 1 minute longer., Stir in tomatoes, corn, beans, broth and salt; bring to a boil. Reduce heat; cover and simmer until heated through, about 5 minutes. Stir in cilantro. Serve with optional toppings as desired.
Nutrition Facts : Calories 214 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
HARISSA AND WHITE BEAN CHILI
The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you'd like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don't like tomato skins or don't want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.
Provided by Yasmin Fahr
Categories dinner, lunch, weekday, soups and stews, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 20
Steps:
- In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.
- Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.
- Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.
BEAN AND BARLEY CHILI WITH CILANTRO SOUR CREAM
You can get this southwest-inspired chili simmering in just 10 minutes. It uses Old El Paso® salsa, Progresso® beans and Muir Glen® organic tomatoes and has a tasty sour cream topping.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring frequently, until tender. Stir in barley, tomatoes, water, chili powder, cumin, salt and pepper. Reduce heat. Cover; simmer 30 minutes.
- Stir in beans and salsa. Cook about 30 minutes longer or until barley is tender.
- In small bowl, mix sour cream and cilantro until blended. Serve chili topped with cilantro sour cream.
Nutrition Facts : Calories 400, Carbohydrate 61 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 17 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving (About 1 1/3 Cups), Sodium 640 mg, Sugar 8 g, TransFat 0 g
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